Pork Recipes

[Realtree]

Please post your favorite Pork recipes to share. 

[holdemtwice]

    ****** SMOKED PORK CHOPS*******


   SPRINKLE YOUR FAVORITE DRY RUB ON THE PORK CHOPS. GET YOUR SMOKER READY  BOUT 200 DEGREES. PUT THE PORK CHOPS ON  AND SMOKE FOR AROUND TWO HOURS .  TAKE OFF AND SERVE 
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    HT

[The General]

From the Green Mountain web site.  My favorite pulled pork recipe


Category: Pork
Ingredients:

    8-10 lb Pork Shoulder
    GMG Pork Rub Use what you like

This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast. These come in 8-10 lb. hunks with a blade bone. I usually do two of them at a time and freeze a lot of meat for the future for family, friends, and visiting dignitaries. This is truly pork we can believe in. The butt shoulder roast is a very inexpensive cut of meat and will yield over 80% of its original weight in edible meat. Generally, people use it to make sandwiches, but nothing prevents you from stuffing it in a flour tortilla or a casserole with corn and mashed potatoes.
Let’s Get Started:

1. Wash the roast thoroughly with cold water and then pat dry.
2.  Rub generously with Green Mountain Pork Rub. Rub into all the nooks and crannies.
3.  Wrap or cover and refrigerate overnight.
4.  Remove from the refrigerator and let stand about an hour to bring it to room temperature.
5.  Turn your grill on to 380°. When the grill stabilizes at that temp, put the roast(s) in fat side down.
6.  Cook 30 minutes, turn the roast over, and cook another 30 minutes, fat side up. Cover the roast with aluminum foil.
7.  Turn the grill down to 215°. When the grill reaches this temp, remove the foil.
8.  Barbecue the roast(s) for 6 hours, spritzing (spraying) the meat whenever you think about it with an apple juice/Worcestershire mixture (to taste) using a small spray bottle available at most dollar stores or super centers.
9.  Wrap the roast completely with aluminum foil, pouring in about 1/2-3/4 cup of the apple juice mix. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.
10.  Total cooking time will usually run about 1:20 per lb., so you have about 3 1/2 to go for an 8-lb. roast and 6 1/2 hours to go for a 10-lb. roast. The number of roasts you have in the grill will not affect this time.
11.  Finish the meat to an internal temperature on your meat thermometer of 193°. You can eat pork safely at 165°, but you will find it much more difficult to pull at the lower temp.
12.  Let the roast(s) cool for about an hour.
13.  Now just start shredding – pulling apart – the pork.

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